Lemon and Raspberry Loaf Cake
This lemon and raspberry loaf cake has fresh vibrant flavours with a light and fluffy texture. The sponge is flavoured with lemon zest and filled with fresh raspberries. It's then infused with lemon sugar syrup before being topped with a thick layer of icing and a sprinkle of freeze-dried raspberries.
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Ingredients
For the sponge
- 300 g Margarine or unsalted butter I use Stork Original
- 300 g Golden caster sugar
- 3 large Eggs At room temperature
- 1 tsp Vanilla extract
- 300 g Self-raising flour
- 1 tbsp Milk
- 1 Lemon Zest only
- 150 g Fresh raspberries
For the lemon sugar syrup
- 0.5 Lemon Juice only
- 25 g Golden caster sugar
For the lemon icing
- 225 g Icing sugar
- 1 Lemon Juice only
- 2-3 tsp Cold water
- 1 tsp Freeze-dried raspberries
Instructions
Start by making the sponge
- Preheat the oven to 160°C fan / 180°C conventional.
- Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set aside for now.
- Cream the margarine, golden caster sugar and vanilla extract together in a large bowl until pale and fluffy.
- Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
- Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
- Toss the raspberries in a teaspoon of flour (this will stop them from sinking to the bottom of the cake) and then fold them into the mixture.
- Transfer to the loaf tin and bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out clean.
Meanwhile make the lemon sugar syrup
- Mix the lemon juice and sugar together in a bowl.
- As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
- Leave to cool in the baking tin for 15 minutes, then turn out onto a wire rack and leave to cool completely.
To make the lemon icing
- Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
- Pour the icing over the cake, letting it drip down the sides.
- Sprinkle over the freeze-dried raspberries and allow 20 minutes or so for the icing to set. Slice and enjoy!
Notes
Store the cake in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4 days.
*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes.